After operating in Singapore for nearly a decade, fans and friends of Hashida Singapore remain hungry for a coveted seat at the restaurant as chef-owner Kenjiro ‘Hatch’ Hashida continues to thrill his guests with innovative, often whimsical additions to the establishment’s range of offerings.
Hashida Singapore continues to expand its culinary repertoire this year with the introduction of inaugural menu items such as:
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Lunch starters: Pickled daikon with snow crab, balsamico sauce and kinome leaf; Butterfish with Saikyo miso and rosemary; Ikura with caviar
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Tomato Chawanmushi: Chawanmushi in midi tomato with hotate (scallop) cream and tomato pulp sauce, topped with oba pesto
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Tempura: Awabi (abalone) in matcha batter with uni and honey lemon sauce
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Dinner starters medley: Ikura with caviar; Simmered anago with uni zume sauce and sancho pepper; Pickled Japanese cherry tomatoes; Snow crab wrapped with pickled radish; Ankimo tempura with fried sawagani (river crab); Kisu (Japanese whiting) with chrysanthemum vinegar; Sabazushi
The dinner starters line-up consists of season-exclusive catches such as the sawagani which are flash fried to retain their fresh and crisp flavour, and the crabs’ umami is further emphasised with the pairing of ankimo tempura.
While the anago is a traditional staple of cooked sushi ingredients, the fish is simmered with meticulous care and the broth is boiled down and refined to concoct into a special homemade uni zume sauce that is lightly glazed over the soft meat, further elevating the sweetness of the dish.
Such creations are the embodiment of Chef Hashida’s recently coined philosophy ‘Eight Views of The Best’, inspired by the experiences and discoveries from his extensive travels throughout Japan and beyond. The ‘yuzu-lime’ seasoning discovered in several of the chef’s dishes is one such instance; it is the result of his partnership with a Japanese farmer from Gunma, as the prefecture’s distinctive topography and versatile terrain are ideal for fruit production.
Through this multi-faceted approach, the culinary maestro aims to encourage diners to venture beyond their comfort zones – just as he has in his quest to uncover the Earth’s freshest and finest ingredients before polishing them to finesse, through decades of culinary innovation and expertise.
As part of his efforts to incorporate sustainability with his expanded menu, Chef Hashida has embarked on a series of collaborations with eco-conscious organisations in Japan to explore how some of his most prized ingredients can be more mindfully sourced.
On his recent trip to Tokyo, the chef had the opportunity to participate on a panel of ‘tasters’ to review uni (sea urchin) that had been farmed instead of harvested directly from biodiversity. By supporting practices such as uni farming, he hopes to adopt a more purposeful approach in creating his dishes without compromising on the fine dining luxury that the Hashida Sushi brand has come to represent.
Hashida Singapore welcomes to its helm Head Chef Yasuda Itaru, an industry veteran with 29 years of culinary experience including at Hashida Tokyo.
Hailing from Yokosuka city in the Kanagawa prefecture, Chef Yasuda is a graduate of the prestigious Tokyo Seishin Cooking Academy. Throughout his years of working at various sushi establishments, izakayas and wedding halls across Japan, he is deeply passionate and skilled at ingredient-sourcing and handling – having worked with both farmers and fishermen alike to uncover nature’s finest and freshest offerings.
Serving alongside is the young but seasoned sushi chef Kazuya Nishino, who has dedicated some 14 years - or nearly half of his life - to honing his expertise in both French and Japanese cuisine. The former butcher and graduate of Osaka Cooking College has gleaned culinary experience from established names in both Paris and Singapore. For the latter, he has worked in the kitchens of a popular sushi outlet as well as in an upscale kappo-style restaurant.
a. 77 Amoy St, Singapore 069896
w. hashida.sg
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